Lunch

Beef, beetroot and potato salad

BEEF, BEETROOT AND POTATO SALAD
4
20M

Ingredients

Method

1.Scrub potatoes; cover with cold water in medium saucepan. Bring to the boil; reduce heat, simmer, covered, until tender. Drain potatoes; halve lengthways. Cool slightly.
2.Meanwhile, drain and halve beetroot.
3.To make dressing, combine sour cream, juice, horseradish cream and dill in small bowl. Season to taste.
4.Combine potato, beetroot, mesclun and beef in large bowl; drizzle over dressing.

For a packed lunch, prepare this salad the night before; it is best dressed just before serving. Place beetroot in base of lunch container, top with mesclun, potato and beef; pack dressing separately. Store in the fridge; bring to room temperature before serving.

Note

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